I comfortably fit four sweet potatoes in a 6.5 quart crockpot. I couldn't have fit another.

Scrub the skin of each sweet potato with a vegetable brush under running water. Pat dry. Use a fork to prick the skin of each potato--maybe 6 times.

In a small bowl, combine the dry spices.

Lay out a length of foil big enough to encompass one sweet potato. Put the potato in the middle of the foil, and rub 1/4 of the spice mixture on the potato skin. A bunch will fall off. That's okay.Wrap the foil all around the sweet potato. Repeat for each of your potatoes.

Put them all into a large crockpot and cover. Cook on high for 6-8 hours. The potatoes are done when a knife inserts easily and the potato flesh is fluffy. Ours cooked for 6.5 hours.

Squeeze lime juice on before eating.

The Verdict.

Delicious. I loved the flavor and the kick of lime. Adam didn't use the lime, because he thought the flavor was so good he didn't want to screw with it.

The chili, salt, and cumin made the skin tasty, but didn't really penetrate through to the inner flesh.

39 comments:

Stephanie:I was getting ready to make Candied Chicken AKA Brown sugar Chicken and my crock- pot smashed to the floor, thank goodness there wasn't any food in it yet. I am looking for a recommendation on a new crock-pot. Any thoughts...TIA Dina

mmmmm...i love sweet potatoes. i dont know if i could wait for them longer than the 10 minutes they take in my microwave. im an instant gratification type of person, lol. the flavors do sound really good though. i wonder if chili powder is hot like a chili or just flavorful?

You sure come up with some different stuff! I'm always glad to read your reviews after you've tried it, otherwise some recipes (like this one) normally I wouldn't give a second look. I'm used to sweet potatoes being sweet. LOL.I can't tell you how many times you have saved me from a dinner that was the same old thing.Thanks for sharing.

I didn't know you could eat sweet potato skins!I don't think I would wrap in the foil either. I never have when I bake sweet potatoes.Using the crock-pot would be so much better than using the oven for 1 1/2 hours.

Maybe you could slice the potatoes open before cooking them and rub the seasonings on the inside as well as the outside. Then it would penetrate more. Anyway, this sounds like a delicious recipe - I absolutely love sweet potatoes!

Your blog has really inspired me to take charge of the kitchen. I tend to be domestically challenged, so my husband does a great deal of the cooking. The problem is... we're gone from the house (at work) for close to 10 hours a day. Do you know any crockpots that are programable? As in, I could program it to start at a certain time (for those recipes that only take 5ish hours)?

I've wondered the same thing many times, but until your post, I'd never considered the solution might be as close as the hardware store! How about using one of those programmable outlet control things that are usually used to turn lights and and off when you're away so bad guys don't know you're not home!

Geez oh pizza, of course it seems they would work for Crockpots, too! Thanks for asking the question, I'm going to check this out further and likely try it. I live alone and only use the little Crockpot most of the time; when I do bring out the (ancient) big one, I still have the same timing issues.

STEPH - Look how you inspire us; not just with food; but in ways you couldn't have imagine almost a year ago! Thanks for your commitment to his blog.

Oh, yum!If you want to get your kids to eat sweet potatoes I have a suggestion:Mash "regular" potatoes. Mash sweet potatoes. Swirl them together, add some cinnamon, deliver to table.I swear, so delicious! :)

this skin isn't mushy, but it isn't completely dry either. If you unwrap the potatoes and let them sit on a plate for a bit, they'll dry and the skin will be more like an oven-baked potato---dry and wrinkly.

Yummy. I only eat the skins if they are organic - those tubers are the dirty dozen which are best to buy organic. We eat sweet potatoes about once a week and roast them with olive oil and kosher salt - oh I'm hungry now

Thank you SO much for all of your recipes and the hard work you do posting everything up here for all of us!I know you're excited about the end of your crock-pot year, but I am not looking forward to the end at all. Where will I go for all of my crockpot/kitchen amusement?And btw, I've been using my crockpot so much that I had to call in to customer service to get the crock replaced at least 6 times! I am now in the market for one that doesn't break so often, hehe!

I just want you to know we are now on a first name basis in our house. I say to my boys, "Let's see what the crockpot lady made today!" My 5yo son says, "Why do you call her that? You don't know her name?" I told him your name was Steph, but I thought they wouldn't know who I was talking about. Later in the day, He asks me if we should make potatoes like Steph did. I say, "Steph who?" and he says, "You know, with the limes from the picture!" I just wanted you to know!

Yum - we love sweet potatoes, lime, and cumin! I just need to figure out a way to not use foil...

Stephanie, do you think it would be possible to roast a pumpkin/winter squash in the crockpot? (Like this: http://www.elanaspantry.com/how-to/how-to-roast-a-pumpkin-in-10-steps/ ) How long would you roast it on low versus high and would you add water?

Thanks! And the fondue looks fabulous, too! I used to make fondue chocolate and peanut butter for all my study breaks in college. They were a huge hit!

Hi Stephanie--Just wanted to report that I made this chili last week for our support group meeting and it was a big hit! I did make a few changes. Because I wanted to double the recipe without a trip to the grocery store, I ended up adding some chickpeas instead of all kidney beans. I used butternut squash puree for half of the amount of sweet potatoes required. I cut the sweet potatoes into smaller pieces. Anyway, the results were terrific--thanks so much!

I made these last week. I found the most gigantic sweet potatoes at walmart, only two would fit in the bottom of my 6qt oval crock, the third had to sit on the top of the bottom two. The ones on the bottom got cooked very well, the one on the top was still a bit firm. Cant wait to try again with sweet potatoes that are a bit smaller.

Made these tonight and love, love, LOVED them. Sweet potatoes and lime were meant to go together, but I didn't realize it until now! And this gives me a way to bake potatoes for a weeknight while I'm at work -- previously impossible to achieve. Thanks!!!

Hi Stephanie! I'd like to start off by saying how much I absolutely ADORE your blog. We won't talk about how many hours I killed browsing through recipes last week after I discovered it.

I tried these sweet potatoes tonight, but with a little twist - GREAT success!! You said that rubbing them with the dry spices really only flavored the skins, so my idea was to mix butter (a heaping tbsp per potato) with the spices (I used chili, cumin, and galangal - no salt) and rub the potatoes in the spicy buttah, as I referred to it in my head while I was making it. I wrapped the potatoes (2 of them) individually in foil after pricking each with a fork a few times and let them cook on low in my 4-quart for 6.5 hours. I saved some extra spicy buttah in case the flavor still didn't seep through.

When I got home from work, they were BEAUTIFULLY cooked!! The flavor definitely came through nicely, although I added a little more of the spicy buttah for extra kick. I'm going to keep trying some different rubs (maybe oil next time) for the sake of experiment, seeing as I eat sweet potatoes often. I will update you if I find a better way.

Thanks for the great, creative recipe. I look forward to trying more of them!! :)

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